Servings
Font
Back
Olive Garden Toasted Ravioli
5 from 3 votes

Olive Garden Toasted Ravioli

Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Course: Main Course, Appetizer

Ingredients

  • 1 cup vegetable oil
  • 1 ½ cups panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 four cheese ravioli refrigerated, 9-ounce package
  • ½ cup all-purpose flour
  • 2 egg large
  • ½ cup marinara sauce
  • ¼ cup Parmesan Cheese freshly grated
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  2. In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.

Notes

  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
  • *Any variation of refrigerated ravioli can be used. Ravioletti can also be used.